Recipe

Broccoli-rabe And Ricotta Frittata Recipe


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Ingredients
  • 2 tbsps grated Parmesan
  • 2 tbsps olive oil
  • 1/2 tsp fresh-ground black pepper
  • 3/4 tsp salt
  • 1 clove garlic, minced
  • 3/4 lb broccoli rabe, tough stems removed
  • 3/4 c ricotta (about 1/3 lb)
  • 9 eggs

Directions
  • Step #1 Heat the oven to 325°.
  • Step #2 In a large pot of boiling, cook the broccoli rabe until almost tender, salted water, about 3 mins.
  • Step #3 Drain.
  • Step #4 Rinse the broccoli rabe with cold water & drain thoroughly.
  • Step #5 Cut the broccoli rabe into 2-inch lengths & set aside.
  • Step #6 In a large bowl, beat the eggs with the ricotta & 1/4 tsp each of the salt & the pepper.
  • Step #7 In a medium cast-iron or ovenproof nonstick frying pan, heat the oil over moderate heat.
  • Step #8 Add the garlic & cook, until fragrant, stirring, about 30 seconds.
  • Step #9 Add the blanched broccoli rabe & the remaining 1/2 tsp salt & 1/4tsp pepper & cook, stirring, for 2 mins.
  • Step #10 Evenly distribute the broccoli rabe in the pan & then add the egg mixture.
  • Step #11 Cook the frittata, until the edges start to set, without stirring, about 2 mins.
  • Step #12 Sprinkle top the Parmesan over the top & bake this until firm, about 25 mins.
  • Step #13 Wine Recommendation: Prosecco, a sparkling wine from Italy's Lombardy region, makes an unexpected accompaniment to this frittata.
  • Step #14 The wine has a crisp & almost neutral taste, making it very versatile with food.
  • Step #15 Drink it from a tumbler, as the Italians do.
  • Step #16 Notes: Broccoli rabe is, bitter--usually appealingly so, frankly, but sometimes the bitterness can be overwhelming.
  • Step #17 Blanching the vegetable in boiling salted water for a few mins before proceeding with the recipe tempers its strength.
  • Step #18 The trick, used here, can be applied to almost any dish.
  • Enjoy the Broccoli-Rabe & Ricotta Frittata recipe

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